We know it’s difficult to get into salads when you’d rather be tucking into a plate of warming pasta.
But, this eggplant salad is set to change your mind. It does take a little bit of effort, but this scorching salad for four is totally worth it. You could call it a light meal on its own, but may we suggest a perfectly baked potato to make it a seriously delicious vegetarian dinner? Yeah, we thought so.
3 tablespoons Olive oil
2 small Eggplants, sliced
½-1 Mad Dog 357 Scorpion Pepper Pod, finely chopped
1 tablespoon Red wine vinegar
2 cloves Garlic, crushed
1 tablespoon Lemon juice
½ teaspoon ground Cumin
½ teaspoon ground Coriander
½ medium Cucumber, sliced
2 medium Tomatoes, thinly sliced
Salt and pepper, to taste
2 tablespoons natural yogurt
Fresh parsley chopped to garnish
Heat the oil on a griddle pan over medium-high heat. Add the eggplant slices and cook, flipping occasionally, until tender. Remove from the heat and set aside to cool.
Meanwhile, combine the Mad Dog 357 Scorpion Pepper Pod, vinegar, garlic, lemon juice, cumin, and coriander. Season with salt and pepper, to taste, and mix thoroughly. Cut the eggplant slices into quarters and toss with the pepper pod dressing, cover and chill for at least 2 hours.
To serve, divide cucumber and tomatoes between plates, divide the dressing over the top. Add a small spoon of yogurt and a sprinkling of parsley.